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284416

Sigma-Aldrich

Ethyl hydrocinnamate

99%

Sinonimo/i:

Ethyl 3-phenylpropionate

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About This Item

Formula condensata:
C6H5CH2CH2COOC2H5
Numero CAS:
2021-28-5
Peso molecolare:
178.23
Beilstein:
1910432
Numero CE:
217-966-6
Numero MDL:
MFCD00009206
Codice UNSPSC:
12352100
ID PubChem:
24857154
NACRES:
NA.22

Livello qualitativo

100

Saggio

99%

Forma fisica

liquid

Indice di rifrazione

n20/D 1.494 (lit.)

P. eboll.

247-248 °C (lit.)

Densità

1.01 g/mL at 25 °C (lit.)

Gruppo funzionale

ester
phenyl

Stringa SMILE

CCOC(=O)CCc1ccccc1

InChI

1S/C11H14O2/c1-2-13-11(12)9-8-10-6-4-3-5-7-10/h3-7H,2,8-9H2,1H3
JAGZUIGGHGTFHO-UHFFFAOYSA-N

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Categorie correlate

Descrizione generale

The transesterifcation reactions of ethyl hydrocinnamate with various alcohols have been studied. It is one of the major components of B. dracunculifolia.

Codice della classe di stoccaggio

10 - Combustible liquids

Classe di pericolosità dell'acqua (WGK)

WGK 3

Punto d’infiammabilità (°F)

226.4 °F - closed cup

Punto d’infiammabilità (°C)

108 °C - closed cup

Dispositivi di protezione individuale

Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)

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Certificati d'analisi (COA)

Lot/Batch Number
MKBR0583V
MKBN2990V
BCBB0056V
MKBF3698
MKBD5592

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Susana Johann et al.
Pharmaceutical biology, 48(4), 388-396 (2010-07-22)
Paracoccidioidomycosis (PCM) is a systemic granulomatous disease caused by Paracoccidioides brasiliensis Almeida (Onygenales) that requires 1-2 years of treatment. In the absence of drug therapy, the disease is usually fatal, highlighting the need for the identification of safer, novel, and
K Priya et al.
Indian journal of biochemistry & biophysics, 39(4), 259-263 (2002-08-01)
Use of lipase from Pseudomonas cepacia in transesterifcation reactions of ethyl hydrocinnamate with different alcohols has been examined. Among the alcohols tested, viz., n-butanol, iso-amyl alcohol, benzyl alcohol, n-octanol and 1-phenylethanol, only n-butanol yielded the transesterified product. Among the solvents
Tanya E Rutan et al.
Journal of agricultural and food chemistry, 66(38), 10053-10066 (2018-09-04)
The effects of two cluster thinning regimes (low and moderate) with Vitis vinifera cv. Pinot noir, in vineyards located in Central Otago, New Zealand, on wine composition, were studied across three consecutive seasons. There were strong correlations between the extent
Eduardo Coelho et al.
Food chemistry, 323, 126826-126826 (2020-04-27)
During beer ageing, endogenous barrel microbes grow spontaneously and transform wort/beer composition, being Dekkera bruxellensis and Saccharomyces cerevisiae among the main contributors to the chemical and sensory profile of aged beer. This work aims at the application of multi-starter cultures
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic

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